2.7kg ripe tomatoes
900g onions, sliced & chopped
450g white sugar
2 tblspns curry powder
2 tblspns dry Keen's mustard
2 handfuls of salt
Cayenne pepper to taste
White vinegar, as needed
Scattering of peppercorns
Serves: About 6 jars
Preparation time: 2 hours
Immerse tomatoes in boiling water and leave for five minutes. When cool, peel off skin and chop tomatoes.
Place sliced onions and tomatoes into a wide colander. Sprinkle with the salt and leave for 12 hours to drain excess liquid.
Place onion and tomato mixture in a large saucepan. Hold the contents down with one hand and pour in enough vinegar to just cover the tomato and onion mixture.
Add the sugar and peppercorns and bring to the boil.
Whilst boiling, mix together a small amount of vinegar with the curry powder and mustard powder to form a paste. Add the curry-mustard mix to the tomatoes. Boil for one hour or until desired consistency is reached.
Pour into sterilised jars and seal. Keeps well for a long time.